Pina Colada Pound Cake
A tropical pound cake—what could be better than that?!
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Desserts
Keyword: Amanda Balle, Pina Colada
Keto Chow Flavor: Pina Colada
Recipe Creator: Amanda Balle
Serving: 1 slice
Yield: 16 slices
Calories: 177.44kcal
Author: Amanda
Preheat oven to 350℉. Liberally grease a Bundt pan all over.
Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
Add the eggs to the coconut milk mixture and mix on low.
Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
Sprinkle with unsweetened shredded coconut.
Nutrition Facts
Pina Colada Pound Cake
Serving Size
56 grams (1 slice)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 56grams (1 slice) | Calories: 177.44kcal | Carbohydrates: 21.06g | Protein: 6.21g | Fat: 14.34g | Saturated Fat: 7.19g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 4.57g | Trans Fat: 0.23g | Cholesterol: 74.28mg | Sodium: 185.9mg | Potassium: 211.9mg | Fiber: 3.9g | Sugar: 1.13g | Vitamin A: 321.47IU | Vitamin C: 7.52mg | Calcium: 124.6mg | Iron: 0.8mg | Sugar Alcohol: 14.2g | Net Carbs: 2.96g
I can’t wait to try this I love coconut